Seared Tilapia with Pineapple and Cucumber Relish

Winter can get heavy with its casseroles, stews and slow-cooked meats. Add a little lean brightness to dinner with this piquant dish, featuring a gingery-lime relish that's sure to become part of your weekly rotation.

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Cal/Serv:
382

Yields:
4

Prep Time:
0
hours
15
mins

Total Time:
0
hours
20
mins

Ingredients

1
c.
long-grain white rice

2
tbsp.
fresh lime juice

1
tbsp.
grated ginger

2
tsp.
honey

2
tbsp.
olive oil

Kosher salt and pepper

2
scallions

1
jalapeño pepper

1/2
small pineapple

1
small English cucumber

tilapia fillets

Directions

Cook the rice according to package directions.

Meanwhile, in a large bowl, whisk together the lime juice, ginger, honey, 2 Tbsp oil and ¼ tsp each salt and pepper. Toss with the scallions, jalapeño, pineapple and cucumber.

Heat the remaining tsp oil in a large nonstick skillet over medium heat. Season the tilapia with ¼ tsp each salt and pepper and cook until golden brown and cooked through, 1 to 3 minutes per side. Serve the fish with the rice and relish.

Tips & Techniques

Try making the relish with 1 ripe mango instead of the pineapple, or use a combination.

Raymond Hom

3.50

5

Winter can get heavy with its casseroles, stews and slow-cooked meats. Add a little lean brightness to dinner with this piquant dish, featuring a gingery-lime relish that's sure to become part of your weekly rotation.

Tips & Techniques

Try making the relish with 1 ripe mango instead of the pineapple, or use a combination.

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